Name: Lemon Blueberry Cheesecake Bites
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup almond flour; 3 tablespoons butter, melted; 1 tablespoon erythritol (or other low-carb sweetener); 8 oz cream cheese, softened; 1/2 cup sour cream; 1/4 cup powdered erythritol; 1 teaspoon vanilla extract; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1/2 cup fresh blueberries

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introduction

This recipe shows how to make small lemon blueberry cheesecake bites. You can make them fast. They taste bright and soft. If you like small sweet bites, try my lemon blueberry cookies for another lemon treat.

why make this recipe

You can make small treats for a party or a snack. These bites need few parts and bake fast. You can make them low carb or keep them light. If you like lemon and berry mixes, you may also enjoy the lemon blackberry swirl cheesecake for a bigger dessert.

how to make Lemon Blueberry Cheesecake Bites

You make a nut crust, a cream cheese mix, fold in blueberries, and bake. Work in small bowls and use a mini muffin tin to shape each bite. For a bright lemon mix like this, some cooks also fold berries into scone or pastry batter, see a simple idea in the blueberry lemon scones post.

Ingredients :

1 cup almond flour
3 tablespoons butter, melted
1 tablespoon erythritol (or other low-carb sweetener)
8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup powdered erythritol
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 cup fresh blueberries

Directions :

Preheat the oven to 350°F (175°C).
In a bowl, mix almond flour, melted butter, and erythritol until crumbly. Press this mixture into the bottom of a mini muffin tin to form the crust.
In another bowl, beat the cream cheese until smooth. Add sour cream, powdered erythritol, vanilla extract, lemon juice, and lemon zest. Mix until combined.
Fold in fresh blueberries gently.
Spoon the cheesecake mixture over the crust in the muffin tin.
Bake for 15-18 minutes, or until set.
Let cool and then refrigerate before serving.

how to serve Lemon Blueberry Cheesecake Bites

Serve cold straight from the fridge. Place a few on a small plate for each guest. You can top them with extra lemon zest or a few fresh berries. For a mix of small desserts, pair them with apple crisp mini cheesecakes on the same tray.

how to store Lemon Blueberry Cheesecake Bites

Put them in a closed box or container. Keep them in the fridge for up to 5 days. You can also freeze them for up to 1 month. Thaw in the fridge before you eat them.

tips to make Lemon Blueberry Cheesecake Bites

Soften the cream cheese well so the mix stays smooth.
Press the crust firmly so it holds the filling.
Fold blueberries with care to avoid purple streaks.
Use fresh lemon juice and zest for a sharp lemon flavor.
For more berry cheesecake tips, read this blackberry cheesecake tips note.

variation (if any)

Use frozen blueberries if you do not have fresh ones. Thaw and drain first.
Swap erythritol for regular sugar if you do not need low-carb.
Add a drop of almond extract for a new flavor.

FAQs

Q: Can I make these without almond flour?
A: Yes. You can use cookie crumbs or graham crumbs as a base.

Q: Can I bake them in a regular muffin tin?
A: Yes, but bake time will be longer. Check after 18 minutes.

Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them first so the mix does not get too wet.

Q: How do I know they are done?
A: The center should be set and not liquid. It may still jiggle a little.

Conclusion

For a simple and bright mini dessert idea, see the original recipe notes and step photos at Mini Lemon Blueberry Cheesecake Bites – Live Well Bake Often.

Lemon Blueberry Cheesecake Bites